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Ripe Mango Panna {No Cooking Cold Mango Curry}
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Ripe Mango Panna {No Cooking Cold Mango Curry}

Cold Mangoes curried and prepared in not time. An authentic rustic curry that requires no cooking.
Prep Time15 mins
Total Time15 mins
Course: Main
Cuisine: Indian
Servings: 8
Author: Sonal Gupta @ simplyvegetarian777


  • Mango - 4 medium size that are fully or rather over-ripe and slightly squishy to touch.
  • Mint Leaves - 2 large sprigs or 15-15 leaves chopped fine
  • Coriander / Cilantro leaves - 1 tbsp chopped fine


  • Sugar powdered - 1/4 cup or to taste
  • Rock Salt / Pink Himalaya Salt - 1&1/2 tsp or to taste. You may use regular table salt instead
  • Red Chili powder - 1/2 tsp or to taste
  • Roasted Cumin powder - 1&1/2 tsp see below for easy method to make roasted cumin powder


Making Roasted Cumin powder

  • Heat a heavy bottom pan and add 1 tbsp of cumin seeds to it. Roast these cumin seeds in the pan on medium low heat for about 3 minutes, till they change the color slightly. Make sure to not roast on high heat and do not burn them. Once slightly golden, take them off the heat and transfer to a dry bowl or plate. Once at the room temperature, grind it coarsely either with rolling pin or with pestel and morsel or in spice grinder. Store in air tight conatiner.

Making Ripe Mango Panna

  • Wash the mangoes and squish them more with your hands from all around (without removing the skin). They should become very loose from inside.
  • Take a large bowl. Cut open the top of the mango slightly where its stem is.
  • Squeeze out the mango pulp and pit of the mango into the bowl. Squeeze till all the pulp is out. Tear it open and scrape any left over pulp from inside.
  • Repeat with all the mangoes.
  • Now scrape all the pulp off the pits of the mangoes. Take the pit out and discard.
  • Add all the sugar and spices as mentioned above to the mango pulp in the bowl. Stir to mix.
  • Take the hand blender and run it through the pulp roughly so that all the fiber is roughly dissolved and the spices are mixed well.
  • Add mint and cilantro/coriander leaves to the MANGO PANNA. Stir well.
  • Let it sit in the refrigerator for an hour before serving.
  • Serve it Chilled.